1/2 lb. tri-colored pasta (or elbow macaroni) 1/2 medium onion, chopped 2 cloves garlic, minced 1 Tbsp. olive oil 1/2 lb. firm or extra-firm tofu, diced 1 (14-oz.) can artichoke hearts, quartered 1 (12-oz.) can diced tomatoes 1 (8-oz.) can tomato sauce • Cook the pasta according to the package directions. • While the pasta … Read more »
For the Caramel: 1/2 cup sugar For the Custard: 2 cups plain soy milk 1 Tbsp. agar-agar flakes 1/2 cup extra-firm silken tofu 1 1/2 Tbsp. sugar 1 Tbsp. vanilla extract Pinch of salt For the Caramel: • Place the sugar in a saucepan over medium-low heat. Stir and melt until golden. Pour into the … Read more »
3/4 cup soybeans 3/4 cup rye berries 1/2 lb. firm tofu 1/2 cup Vegenaise 1 medium onion, diced 1/2 red bell pepper, diced 1 carrot, peeled and diced 1 small cucumber, peeled, seeded, and diced 1/8 cup dried dill weed 1/8 cup apple cider vinegar 1 Tbsp. salt 1 Tbsp. medium-grind black pepper • In … Read more »
1 1/2 tsp. vegetable oil 1 small onion, finely chopped 6 scallions, minced with white and green parts separated 2 cloves garlic, minced 1 lb. extra-firm tofu, patted dry and cut into 1/4-inch cubes 6 oz. vegetarian burger crumbles (try Morningstar Farms—www.kelloggs.com) 2 Tbsp. toasted sesame oil 2 Tbsp. soy sauce 2 Tbsp. vegan oyster … Read more »
1 bag Fritos 2 cans Hormel vegetarian chili 1 bag shredded Tofutti cheddar “cheese” 1 bag veg burger crumbles, optional • Starting with Fritos on the bottom, alternate layers of each ingredient until baking pan is full. Top with a thin layer of “cheese.” • Bake at 350°F for 15-20 minutes, or until the “cheese” … Read more »
1 8-oz pkg. yellow Spanish rice 1 small can olives, chopped 1 large tomato, diced 1 avocado, sliced Lettuce, shredded 1 12-oz. pkg. ground meatless or meat substitute of choice 1 pkg. enchilada seasoning or taco seasoning 2/3-1 cup water Green onion, minced 1 16-oz. can refried beans or black beans 2 12-oz. cans enchilada … Read more »
For the Cupcakes: 1 12-oz. bottle Irish stout beer (or 12 oz. coffee, if you prefer) 1/2 cup soy milk 1/2 cup vegetable oil 1 Tbsp. pure vanilla extract Egg replacer equivalent to 3 eggs (try Ener-G brand) 3/4 cup vegan sour cream (try Tofutti brand) 3/4 cup unsweetened cocoa 2 cups sugar 2 1/2 … Read more »
12 oz. semi-sweet chocolate chips or bars 2 pkgs. Lite silken tofu 1 Tbsp. maple syrup (or liqueur such as Kahlua or Grand Marnier, if desired) 1-4 Tbsp. soy milk 1 ready-made vegan graham or chocolate cookie crust (optional) Raspberries or strawberries Mint sprigs or orange slices Melt the chocolate in a double boiler and … Read more »
2 cups all-purpose flour 1 cup dairy-free margarine 1/4 tsp. sugar 1 1/4 tsp. salt 1/4 cup water 1 lb. vegetarian sausage, crumbled 2 lbs. firm tofu, crumbled 1/4 cup soy Parmesan cheese 1/4 cup minced fresh parsley 1/2 tsp. fresh ground pepper 1/4 tsp. cayenne 1/4 tsp. paprika 1/4 tsp. ground fennel seeds • … Read more »
2 cups flour 1 cup sugar 2 tsp. baking powder 1 cup margarine (2 sticks), softened 1 tsp. vanilla 1 tsp. salt 1/4 cup prepared egg replacer or 1/2 cup soft silken tofu 2 cups strong coffee 6 cups nondairy whipped cream (try Rich’s at Richs.com), whipped according to package directions, adding 2 Tbsp. amaretto … Read more »
2 lbs. red skin potatoes, scrubbed 8 oz. whole-wheat pasta noodles (try shorter noodles like penne) 1/2 red onion, finely chopped 1 celery stalk, finely chopped 2 cups vegan mayonnaise (try Vegenaise) 1 cup vegan sour cream (try Tofutti brand) 2 tsp. salt 1 tsp. pepper 1/2 cup white wine vinegar 1 1/2 tsp. paprika … Read more »
2 Tbsp. oil 2 medium onions, chopped 1 clove garlic, minced 2 cups button mushrooms, chopped, or 2 cups chopped mixed vegetables like red peppers, green peppers, yellow peppers, baby corn, or carrots (any combination of vegetables or any single vegetable can be used) 1 jalapeño, chopped, or dried chili flakes, to taste 1 tsp. … Read more »
1/4 cup water 3/4 lb. sliced fresh mushrooms 1/2 medium onion, sliced 2 cloves garlic, minced 1/4 lb. firm tofu, mashed 1/2 cup walnuts 1/4 tsp. salt 1/4 tsp. black pepper 1 green bell pepper, cored and seeded 1/2 loaf of French bread • Heat the water in a medium skillet over medium heat, then … Read more »
12 jalapeño peppers, sliced in half lengthwise, tops and seeds removed 8 oz. plain nondairy cream cheese, softened (try Tofutti brand—www.tofutti.com) 1 cup soy milk 1 cup flour 1 cup vegan breadcrumbs Oil for deep frying • Fill the jalapeño peppers with the nondairy cream cheese. • Put the soy milk and the flour into … Read more »
For the Loaf: 1/2 cup soft tofu 1/4 cup soymilk 1 cup fresh bread crumbs 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. ground allspice 2 Tbsp. corn oil 8 ounces white mushrooms, finely chopped 1/4 cup grated carrot 1/4 cup minced onion 2 cloves garlic, minced 1 lb. finely minced or grated seitan (available … Read more »
